Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | ;Mexican Bean Stew |
| 1 can | Pinto beans;drained, rinsed |
| 2 tablespoons | ;Mexican Spice Mix (below) |
| 2 \N | Carrots; cut in 2\" chunks |
| ½ cup | Zucchini;cut in 2\" chunks |
| 2 cans | Low sodium tomato sauce |
| \N \N | ;Mexican Spice Mix |
| 5 teaspoons | Cumin |
| 5 teaspoons | Chili powder |
| 2½ teaspoon | Black pepper |
| 5 tablespoons | Minced onions, dried |
| 5 tablespoons | Minced garlic, dried |
| 2½ teaspoon | Salt |
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency. Simmer covered for 30-60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans.
Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt